Go Back

Maple Roasted Delicata Squash & Brussels Salad with Currants & Almonds

Shivangi Rao
By Shivangi Rao
Course Side Dish, Vegetarian Dishes

Ingredients
  

  • 1 medium to large delicata squash cut into 1/2 inch discs
  • 1 pound of Brussel sprouts trimmed and chopped lengthwise in half
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp pure maple syrup
  • 1 tsp paprika or cayenne
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp freshly ground black pepper
  • A handful of dried currants and sliced almonds for garnish

Instructions
 

  • Preheat oven to 400 degrees F.
  • Chop veggies: delicata squash should be chopped into 1/2 inch discs, seeds removed from the middle of the disc, and then chopped in half. Brussels stems should be removed, and chopped in half lengthwise.
  • Line a baking sheet.
  • Place veggies on the baking sheet, and add olive oil, salt, pepper, cinnamon, nutmeg, paprika, and maple syrup on top.
  • Use clean hands to toss veggies until evenly coated with spices and seasonings.
  • Place in the oven for 45 minutes. If your oven is strong, check on it after 35 minutes to ensure it doesn’t burn!
  • When done cooking, remove from oven and add a handful of dried currants. Toss well.
  • Remove and place in a serving dish. Garnish with slithered almonds.
  • Serve room temperature or warm! Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!